Quitepossibly oneof the most important piecesof
kitchen equipment, a goodknife is a worthwhile
investment into your culinary future.
T
hecostof a goodknife
setmightmakeyour
heartrace,butit’san
investmentworth
making.Manykitchenwareshops
havegoodspecialsonhigh-quality
knivessoit’sworthwhileshopping
around.Knifesetscanbegreatvalue,
howeverdon’tfeelobligedto buythe
largestknifesetavailable.Thefancy
14-piece set might look impressive,
butperhapsisn’tthebestuseof
yourbenchspaceoryourcash.
ANATOMYOFA KNIFE
- Thepointy-end(point)is used
to makefineincisionsin food
or to pierceholesin things. - Thetip(thefirstthirdof the
blade),notto beconfusedwiththe
pointy end, does much of the
cuttingandcanbeusedforsoft
vegetablesandfineslicing.
- Thespineis thetopof theblade;it
is widerin largerknivesandmany
chefsmaygraspit bythefingers
forbetterstability.It is thebest
thingforcrushinggarlic other than
a garliccrusher. - Theedgeis betweentheheeland
tip, and is the most often used area
S
ha
rpen u
p
6 #COOKWITHTHEWEEKLY
Test Kitchen Secrets